1.5 cup (210g) Cascade Milling Organic Whole Wheat Flour

1.5 cup (192g) Cascade Milling Organic All-Purpose Flour

2 tbsp (27g) baking powder

½ tsp (3g) salt

3 cups (680g) Greek yogurt

1 medium egg (44g)

Topping: Everything bagel blend, sesame or poppy seeds, or just none for plain bagels.

Use one whisked egg with 1 tablespoon of water as a wash on the surface of the bagels before baking

and to better stick the topping.

1. Preheat up the oven to medium/high heat (375°F or 190°C).

2. Line 2 large baking sheets with parchment paper.

3. In a large bowl, mix the Cascade Milling Organic flour together with the salt and the baking powder.

4. Incorporate the yogurt and the egg with a fork in the flour. The dough will look rough and a little wet.

5. Transfer the dough to a lightly floured surface. Divide it into 12 similar pieces.

6. Form 12 balls and force a hole in the middle. Gently stretch the dough to a bagel shape, around 1 inch high and with a 1 ½ inch hole.

7. Transfer the bagels onto the baking sheet, 1” apart.

8. Brush the egg wash on the bagel’s surface before applying the chosen toppings.

9. Bake for 25 to 30min or when the surface is golden.

10. Let cool on a rack for 10 to 15min before slicing.